Spicy Crab Stuffed Mushrooms

Recipe Ingredients

12 oz	340g	White mushrooms - cleaned, and
		Stems removed
1 lb	454g / 16oz	Lump crabmeat - picked over for
		Shells and cartilage
1 teaspoon	5ml	Chopped garlic
1/2 cup	73g / 2.6oz	Chopped pickled jalapeños
1/4 lb	113g / 4oz	Pepper Jack cheese - grated
1 teaspoon	5ml	Worcestershire sauce
1 teaspoon	5ml	Hot sauce
1/2 teaspoon	2.5ml	Salt
1/4 cup	59ml	Mayonnaise
2 oz	56g	Parmigiano-Reggiano cheese - grated
2		Radicchio heads - cut in half,
		And grilled

Recipe Instructions

Preheat the oven to 350 degrees. Place mushroom caps on a baking sheet lined with parchment paper.

In a large bowl, mix together crabmeat, garlic, jalapeños, pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmigiano-Reggiano.

Place a heaping tablespoon of the crab mixture into the cap of each mushroom. Bake the mushroom caps for 30 minutes. Serve warm with grilled radicchio.

This recipe yields 8 appetizer servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D23) - from the TV FOOD - NETWORK

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